CRUST
2 cup unbleached flour
1/2 tsp baking powder
1 tsp salt
2/3 cup crisco shortening
8 tbsp cold water
1 tbsp maple syrup
APPLE FILLING
7 cup apples,peeled and sliced
3/4 cup maple syrup
2 tbsp cornstarch
NUT MIXTURE
1/2 cup chopped pecans
2 tbsp maple syrup
1 tsp butter
Directions
Preheat oven to 375 degrees.For crust,combine flour,baking powder
and salt in large mixing bowl.Cut in Crisco shortening with pastry
blender or 2 knives until mixture is uniform.Sprinkle water in,1
tbsp. at a time,until dough forms a ball.Divide dough into 2 equal
parts.
On lightly floured surface,roll bottom crust into circle 1/8"
thick and 1/2" larger than and inverted 9" pie plate.Gently,ease
crust into greased plate,being careful not to stretch dough.Trim edge
even with plate.
For filling,microwave apple slices on high for 2 minutes.Stir;
repeat procedure twice or until apples begin to soften.Set aside.
In separate microwaving bowl,combine maple syrup and cornstarch.
Microwave 2 minutes;stir.Repeat procedure until mixture starts to
thicken.Add the thickened mixture to apples.Toss lightly until apples
are well coated;set aside to cool.Spoon cooled Apple filling into
unbaked pastry shell.
For nut filling,combine pecans,syrup and butter in microwaving
bowl.Microwave on high 1 minute,stir and continue to microwave an
additional minute on medium setting.Stir to break up mixture. Spread
nut mixture on top of apple filling.
On lightly floured surface,roll out top crust the same as
bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge
of pie plate.Fold top edge under crust.Crimp edges or flute as
desired.Slit top crust with knife to allow steam to escape.Bake @ 375
degrees for 60 minutes or until apples start to bubble.Brush top of
pie with maple syrup;continue to bake and additional 5 minutes.
Servings: 8 servings
Maple Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
It is possible to read the history of meal recipes far back into distant history, certainly as far into history as ancient Egypt, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Progressing into The time of the romans 25BC a roman called Apicius compiled a few scripts which described recipes prepared by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, main course and dessert, something we still use today. This early Roman chef describes how the cooks of his times made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and dill. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to lay on the best banquets, and consequentially chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cookery books were increasing in popularity due to better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Maple Apple Pie recipe.
